Curry Chicken Salad Recipe

This creamy curry chicken salad comes straight from my mom's recipe box and it's been a favorite of our family's for years. There's tender shredded chicken, golden raisins, chopped apple, and crunchy celery, all tossed in a rich and creamy curry dressing.

📝 Ingredients

• 2 1/2 pounds boneless skinless chicken breasts, (cooked and shredded (4 chicken breasts))
• 8 green onions, (cut diagonally into thin slices)
• 2 ribs celery, (cut into thin slices)
• 1 red apple, (cored and diced (I like Fuji))
• 1 cup dried cranberries
• 1/2 cup golden raisins
• 1 cup sliced almonds
• 2 cups mayonnaise
• 1/2 cup seasoned rice vinegar
• 2 tablespoons curry powder
• 1/4 cup apricot preserves
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. 1Add all of the salad ingredients to a bowl. In a large mixing bowl, combine 2 1/2 pounds boneless skinless chicken breasts, 8 green onions, 2 ribs celery, 1 red apple, 1 cup dried cranberries, 1/2 cup golden raisins, and 1 cup sliced almonds.
2. 2Make the dressing. Whisk 2 cups mayonnaise, 1/2 cup seasoned rice vinegar, 2 tablespoons curry powder, 1/4 cup apricot preserves, 2 tablespoons sugar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper together in a small bowl.
3. 3Combine everything together. Add the dressing to the chicken mixture and toss to coat. Adjust the seasonings to taste. Serve in radicchio or lettuce cups, pastry shells, or as chicken salad sandwiches.